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Clam Dip


1 (10 oz.) can of minced clams
6 oz. of cream cheese
2 teaspoons of grated onion
teaspoon of hot pepper sauce
⅛ teaspoon of Worcestershire sauce
teaspoon of lemon juice
teaspoon of clam juice (reserved juice from canned clams)


Drain canned clams and reserve juice. Combine clams with remaining ingredients and blend thoroughly. Chill. Serve with crackers or bread rounds.

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